Slow Cooker Chicken Burrito Bowl 

The Slow Cooker Chicken Burrito Bowl is a flavorful, Mexican-inspired dish that combines tender, shredded chicken with rice, black beans, corn, and avocado. Cooked in a slow cooker, the chicken absorbs a blend of spices and salsa, resulting in a juicy and aromatic base. Topped with fresh ingredients and a drizzle of cilantro lime dressing, this bowl offers a satisfying and customizable meal perfect for busy weeknights or meal prep.

Full Recipe:

Ingredients

For the Slow Cooker Mexican Chicken:

• 2–2.5 lbs skinless, boneless chicken breasts

• 16 oz chunky salsa

• 1/3 cup cilantro lime dressing (plus extra for drizzling)

• 1/2 cup chicken broth

• 1/2 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

For the Burrito Bowl Assembly:

• 4 cups cooked rice

• 2 cups frozen sweet corn (thawed)

• 1 can (16 oz) black beans, drained and rinsed

• 3 small avocados, diced

• 1/4 cup chopped fresh cilantro

• 1 lime, cut into wedges

Directions

1. Prepare the Chicken:

   • Place the chicken breasts in the slow cooker.

   • In a separate bowl, combine the salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika.

   • Pour the mixture over the chicken breasts, ensuring they are well coated.

   • Cover and cook on high for 4 hours, or until the chicken is fully cooked and easily shreds with a fork.

2. Shred the Chicken:

   • Remove the chicken breasts from the slow cooker and shred them using two forks.

   • Return the shredded chicken to the slow cooker and stir to combine with the juices.

   • Let it sit for an additional 10 minutes to absorb the flavors.

3. Prepare the Bowl Components:

   • While the chicken is cooking, prepare the rice according to package instructions.

   • Heat the sweet corn and black beans in the microwave or on the stovetop until warmed through.

   • Dice the avocados and chop the cilantro.

4. Assemble the Burrito Bowls:

   • In individual bowls, start with a base of cooked rice.

   • Top with a generous portion of shredded chicken.

   • Add the sweet corn, black beans, diced avocados, and chopped cilantro.

   • Garnish with lime wedges and drizzle with additional cilantro lime dressing.

Nutritional Information (per serving)

• Calories: Approximately 520 kcal

• Protein: 45 g

• Carbohydrates: 50 g

• Fat: 15 g

• Saturated Fat: 2 g

• Cholesterol: 70 mg

• Sodium: 700 mg

• Potassium: 800 mg

• Fiber: 8 g

• Sugar: 6 g

• Vitamin A: 400 IU

• Vitamin C: 20 mg

• Calcium: 60 mg

• Iron: 3 mg